When I do tenderloin (which isn't often considering the cost) I always remember a tip I got from Alton Brown.

Measure 1/3 up the loin from the skinny tip, and cut almost all the way through. Then tuck it back under the large side and tie off with twine. This makes the loin more symetrical, gives more even cooking, and there is no waste!

I won't pretend to be the professional that some are on this site. I have done my fair share of smoking, but am still just a baby compared to a lot of pros on this site. That is why I love this site so much. However, out of all of my smokes, this one may have just finished in the top 3!! WOW!!! This was amazing!! Me, my wife, and my son demolished it quickly, and were ready for more!! I will definitely be doing this again!! Smoke on brothers.......smoke on!!

Someone's signature tag is "I aint competing, I'm just eating!" I think it might be "noboundries." I totally agree with that statement, I cook what myself and my family want to eat. Again, great smoke!!! I'm glad your family loved it as well...

When I do tenderloin (which isn't often considering the cost) I always remember a tip I got from Alton Brown.

Measure 1/3 up the loin from the skinny tip, and cut almost all the way through. Then tuck it back under the large side and tie off with twine. This makes the loin more symetrical, gives more even cooking, and there is no waste!

That is a good tip! However, my wife likes her beef a little more on the medium side, so it always works out. The smaller end is cooked more to her liking, and the rest more to mine:-)

Hey cardsfan
This thread inspired me to do my first tenderloin as well. Did the rub last night and will be smoking a 7 lb loin (had to cut in half) today.
Curious how long you smoked it at 220 degrees before finishing it off on the grill...?
3 or so hours or how long?

Also, you didn't have to grill it to long to get it to an internal temp of 130 deg right?